Recipes of the Week - June 23rd

Sweet and Savory Kale from www.allrecipes.com "This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish."

• 2 tablespoons olive oil 1 small onion, diced 2 cloves garlic, minced 1 tablespoon Dijon mustard 4 teaspoons white sugar 1 tablespoon cider vinegar 1 1/2 cups chicken broth 4 cups stemmed, torn and rinsed kale 1/4 cup dried cranberries salt and pepper to taste 1/4 cup sliced almonds

1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. 2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving. Kale & Potato Hash from www.eatingwell.com

• 8 cups torn kale leaves 2 tablespoons horseradish 1 medium shallot 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 cups cooked shredded potatoes 3 tablespoons extra-virgin olive oil

1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop. 2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine. 3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total. Grilled Romaine Lettuce from: www.recipe.aol.com

• Romaine Lettuce, Olive Oil any kind of Salad Dressing

Wash one bunch of Romaine Lettuce under running water thoroughly. Pour a little Olive Oil on the outside & smear it all over, after, rub Olive Oil into hands before washing them. Then, put Lettuce on grill. Grill for about 15 minutes, turning once during the process. Let it get a little chared on the outside for a thoroughly smokey taste. Cut up & put dressing on and eat just like salad.

Easy Caesar Salad from: www.campbellskitchen.com/

• 5 cups romaine lettuce torn in bite-size pieces 1 cup Caesar Croutons 1/2 cup creamy Caesar salad dressing grated Parmesan cheese

TOSS lettuce, croutons and dressing in bowl until evenly coated. Top with cheese. Serve immediately.

Cilantro Uses from: http://www.ehow.com/how_2060844_cook-cilantro.html Cilantro is a great addition to Mexican food, either as part of a "salsa" (traditional Mexican sauce) or just added in small bits to beef or other meat filling in a taco or burrito. Use cilantro as a marinade. With just a few other ingredients such as, olive oil, salt, and garlic, cilantro can spice up a cut of meat. Let the marinade sit for several hours prior to cooking for the best taste. Use cilantro in salads. A bit of fresh cilantro will taste great mixed with the traditional lettuce and tomato combination of a green salad. Other salad uses include "cilantro slaw" and different mixes of greens including cilantro. Use cilantro in a stew or soup. This can be a good way to cook with cilantro, if the ingredients compliment each other. As cilantro has a "green" taste, it is not recommended for use with some other strong ingredients, but overall, a small quantity of cilantro is a great addition. Use cilantro with in a green curry dish. The different types of curry paste or powder available in Asian stores each have ingredients that complement them. One great recommendation is a green curry paste with cilantro and a touch of brown sugar. Try it over rice or noodles, with vegetables, tofu, or meat.